This traditional Georgian restaurant offers a great selection of all kind of local food and is named after a small village in the Racha region, famous for its traditional cooking. The restaurant has an “old” part with typical Georgian decorations and a “new” part where breakfast is served.

Among things you should definitely try are the famous khinkali – dumplings filled with spiced meat, khachapuri - pancakes with a melted cheese filling, badrijani – fried eggplants stuffed with walnut paste, salty Sulguni cheese and last but not least, the famous Georgian tomato and cucumber salad. The restaurant is located in the hotel’s basement and is accessible via elevator or stairs.

Georgian cuisine is unique to the country, but is not without influences from other European and nearby Middle Eastern cuisines. Each historical province of Georgia has its own distinct culinary tradition. While exceptionally rich in meat dishes, the Georgian cuisine also offers a large variety of vegetarian ones.

Importance of both food and drink in Georgian culture is best observed during a feast called supra, when a huge assortment of dishes is prepared, always accompanied by large amounts of wine, and the consecutive revelry can last for hours. Such feasts are managed by a tamada (toastmaster), whose position is honoured and authority respected.

Walnuts are the cornerstone of Georgian cuisine, along with newly-baked bread, fresh fruit, vegetables and cheeses. Chili and spices add warmth and depth to meat dishes while coriander and parsley make salads more interesting. And if you like it hot, there's always the spicy sauce called adjika, which originates from Abkhazia and is made with red peppers, garlic, and herbs.

But the most important aspect of Georgian culinary tradition is sharing. In a country where a guest knocking on one's door is considered nothing short of a divine gift, it's no surprise that Georgian food is a generous reflection of the hospitality of its people.

The most popular dishes in Georgia

Khinkali is a dumpling filled with lightly spiced meat and broth or vegetables;

Khachapuri, the famous pancake-like dish filled with melted cheese;

Sulguni, a mild, semi-soft and salty cheese that can be consumed as is;

Badrijani, eggplants stuffed with spicy walnut paste;

Pkhali, vegetarian appetizer of walnut and vegetable paste;

Georgian salad, a combination of sliced tomatoes and cucumber dressed with plenty of freshly chopped herbsl

Mtsvadi, skewered woodfried meat garnished with thinly sliced onions and pomegranate juice;

Soko Kecze, baked mushrooms filled with stringy, melted Sulguni cheese. Generally served in a clay pot